Tuesday, January 22, 2008

Fluffernutter Cake

My husband has an addiction. He has a compulsion to look at certain kinds of pictures on the computer. No, not that kind of picture!! His favorite leisure time activity is trolling the internet for interesting tech factoids, cool videos of jet engine flame-outs, and gossip about the newest Macintosh products. He will even cover up the scantily clad, buxom women in the side bar advertisements so he can better focus on the latest PIXAR movie trailer.

The other day he sheepishly turned the laptop around to me and said, "Look what I found. Don't you have some bananas on the counter?" He showed me a totally drool-worthy cake on Slashfood, the Elvis cake from Foodaphilia. "Would you make me this, please, honey?"

Well, how can I turn down such a nice guy?

I made the cake and as I was putting it together I thought about Elvis. Amazing music, jumpsuits, and hey, wasn't he a big fan of fluffernutter sandwiches? With this brain spark, I added marshmallow fluff to the frosting in between the layers. Wow, it tastes just like my Killer Crack Peanut Butter Fudge! The cake is super moist with gooey filling and mounds of frosting, and it tastes even better the next day as the flavors meld. Perfect for banana lovers, peanut butter addicts, and Elvis fans alike!

1- Preheat the oven to 350 deg. F. Grease the bottom of two 9-inch round cake pans. Fit the bottoms with rounds of parchment paper. Grease and flour the whole pan.

2- In a small bowl whisk together the flour, baking powder and salt and set aside.

3- In a large bowl, cream together the sugar and butter until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Stir in vanilla and mashed bananas.

4- Pour batter evenly between the two cake pans. Sprinkle the mini chips over the top of the batter. Bake for 35 minutes, or until a toothpick inserted into the cake comes out clean.

5- Let pans cool for 10 minutes on a rack. Carefully invert layers onto a plate, peel off the parchment paper, then carefully put back on the rack to finish cooling. If the cake cracks at all, don't fret as there will be plenty of gooey frosting to fill in the gaps.

With an electric mixer cream together the butter and peanut butter until it's smooth. Add the powdered sugar a cup at a time. Add as much of the milk as you need to achieve the consistency you want.

Place 1/3 of the frosting into a separate bowl and fold in the marshmallow fluff till completely incorporated.

Frost the top of the first layer with the marshmallow frosting. Top with the second layer. Frost with the rest of the frosting and sprinkle mini chips over the top, pressing them into the frosting slightly.

31 comments:

I am sure our husbands were separated at birth. He enjoys computer geek jokes and also orders loads of cable. Our attic is going to cave in some day because of too much cable.Your cake looks seductive. My husband would stop cable hunting to look at that cake too.The addition of marshmallow fluff is a kind of Las Vegas show girl feather boa touch! Elvis would approve.

Alas, I can no longer purchase marshmallow fluff here - it was available at my local foodstore for a few years before being removed from the shelves, never to be seen again! Oh well, I can just dream about how lovely this cake tastes till I once again spot magical marshmallow fluff again!

This cake looks as "fluffy" as its name. You must have seen the special edition Reese's PB cups with banana flavor celebrating some Elvis anniversary of some sort. I wasn't crazy about the artificial banana flavor--I'd MUCH rather have this cake. Do the 2/3 cup chips go in the batter? Did I miss soemthing in the directions?Thanks,Julie

I have this cake in the oven now. I was a bit worried - I was having trouble creaming the butter and sugar for some reason. It didn't get as fluffy as I thought it should've, so I hope I haven't screwed it up! It's baking away, so I'll find out shortly.

Lovey - Marshmallow fluff is also known as marshmallow creme. It's available in grocery stores here, so try asking for it at your local store.

I take baking classes in the school of trial and error (lots of error), classes held in my kitchen. I don't know of any specific classes in Melbourne, but I'm sure there must be some. Try searching food blogs that originate in Melbourne. Good luck!

thank u soo much for your reply. I will try and look for this marshmallow creme.Hopefully i will be able to find it. I just noticed that you are from America.. hopefully i ll be able to find baking classes in melbourne too..